Hearty Swiss Beef Stew with Creamy Polenta
This hearty stew, inspired by the culinary traditions of the Swiss-Italian border, combines tender beef with a rich medley of vegetables and flavors. Hearty chuck steak is simmered until tender with aromatic herbs and spices, complemented by the sweetness of carrots and pearl onions. Served atop a bed of creamy polenta, this dish provides comfort in every bite, making it a perfect choice for a cozy family meal. Enjoy this rich and savory dish that delivers warmth and satisfaction during any cold evening.
N/A
Servings
N/A
Calories
23
Ingredients
Ingredients
All-purpose flour
1/4 cup (Use for coating beef.)
Garlic powder
1 teaspoon (Add to flour mixture.)
Dried thyme
1 teaspoon (Crushed.)
Dried basil
1 teaspoon (Crushed.)
Salt
1/2 teaspoon (Add to flour mixture and polenta.)
Black pepper
1/2 teaspoon (Add to flour mixture.)
Boneless beef chuck steaks
2 lbs (Cut into 1-inch pieces.)
Olive oil
2 tablespoons (For browning beef.)
Chopped onion
1/2 cup (Approximately from 1 medium onion.)
Fresh rosemary
1 teaspoon (Snipped or 1/4 teaspoon dried, crushed.)
Garlic cloves
6 (Minced.)
Beef broth
14 ounces (Canned or homemade.)
Dry red wine
1 1/2 cups (Choose a dry variety.)
Boiling onions
8 ounces (Add whole.)
Carrots
5 medium (Cut into 1-inch chunks.)
Fresh flat-leaf parsley
1/2 cup (Snipped.)
Tomato paste
1/4 cup (Add to stew before serving.)
Fresh rosemary sprig
for garnish (Optional.)
Milk
3 cups (For cooking polenta.)
Cornmeal
1 cup (Stirred into milk.)
Water
1 cup (Combined with cornmeal.)
Salt
1 teaspoon (For cooking polenta.)
Butter
2 tablespoons (Stirred in at the end.)
Instructions
1
Prepare the Stew: In a zipper-lock plastic bag, combine the flour, garlic powder, dried thyme, dried basil, salt, and black pepper.
2
Add the cubed beef to the bag in batches, shaking to ensure even coating with the flour mixture.
3
In a Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, taking care not to overcrowd the pan, then drain the excess fat.
4
Once all the beef is browned, return it to the Dutch oven. Add the chopped onion, dried rosemary (if using), and minced garlic.
5
Cook while stirring for about 5 minutes, or until the onion becomes tender and fragrant.
6
Pour in the beef broth and red wine, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cover. Let it simmer for 1-1/2 hours.
7
After 1-1/2 hours, add the boiling onions and carrot chunks to the pot. Bring the stew back to a boil, reduce heat to low, and cover. Let simmer for an additional 30 minutes, or until everything is tender.
8
Just before serving, stir in the chopped parsley, tomato paste, and fresh rosemary (if using).
9
Serve the stew over the creamy polenta and, for an added touch, garnish with fresh rosemary sprigs.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Swiss Beef Stew with Creamy Polenta?
It is a savory stew inspired by Swiss-Italian traditions featuring tender beef chuck, aromatic herbs, carrots, and boiling onions served over a bed of buttery cornmeal polenta.
What cut of meat is best for this stew?
The recipe recommends using 2 lbs of boneless beef chuck steaks, cut into 1-inch pieces, for the most tender results.
How is the beef prepared before cooking?
The beef cubes are placed in a zipper-lock bag with a mixture of flour, garlic powder, dried thyme, dried basil, salt, and black pepper, and shaken until evenly coated.
What is the purpose of the flour coating on the beef?
The flour helps to brown the meat more effectively and naturally thickens the stew sauce as it simmers.
How should I brown the beef?
Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches to avoid overcrowding, which ensures a proper sear.
What aromatics are added after browning the meat?
Once the meat is browned, you add chopped onion, minced garlic, and either fresh or dried rosemary to the pot.
How long should the onions and garlic cook?
They should be stirred and cooked for about 5 minutes until the onion becomes tender and fragrant.
What liquids are used for the stew base?
The stew uses 14 ounces of beef broth and 1 1/2 cups of dry red wine to create a rich braising liquid.
What is the initial simmering time for the beef?
After bringing the liquid to a boil, reduce the heat and let the beef simmer covered for 1-1/2 hours.
When should the carrots and boiling onions be added?
These vegetables are added after the initial 1-1/2 hour simmer, followed by an additional 30 minutes of cooking.
What are boiling onions?
Boiling onions are small, whole onions that are approximately 1 inch in diameter, often used in stews for their sweet flavor and intact shape.
How should the carrots be prepared?
Use 5 medium carrots and cut them into 1-inch chunks to ensure they cook through without becoming too mushy.
What final ingredients are added just before serving?
Just before serving, stir in the chopped fresh flat-leaf parsley, tomato paste, and fresh rosemary.
How is the creamy polenta made?
The polenta is prepared by cooking cornmeal with milk, water, and salt, then finishing it with butter for a creamy texture.
What is the ratio of milk to cornmeal for the polenta?
The recipe uses 3 cups of milk and 1 cup of water for 1 cup of cornmeal.
Can I use dried rosemary instead of fresh?
Yes, you can substitute 1 teaspoon of snipped fresh rosemary with 1/4 teaspoon of dried, crushed rosemary.
What kind of wine should I use?
A dry red wine is recommended to provide a deep, complex flavor that complements the beef and tomato paste.
How many garlic cloves are in this recipe?
The recipe calls for 6 minced garlic cloves, providing a significant aromatic depth to the stew.
Is there a garnish recommended for this dish?
Yes, you can garnish the plated stew and polenta with fresh rosemary sprigs for added aroma and presentation.
How do I plate the meal?
Spread a generous portion of creamy polenta on a plate or in a shallow bowl, then ladle the hearty beef stew over the top.
Can I use butter in the stew?
While the stew itself uses olive oil, 2 tablespoons of butter are specifically used to enrich the polenta at the end of cooking.
What type of parsley is best?
Fresh flat-leaf parsley (also known as Italian parsley) is preferred for its superior flavor compared to curly parsley.
How long does the entire cooking process take?
The total simmering time is approximately 2 hours, plus about 15-20 minutes for prep and browning.
Why is tomato paste added at the end?
Adding tomato paste at the end helps to thicken the sauce further and adds a concentrated burst of umami and color.
What equipment is necessary for this recipe?
You will need a Dutch oven for the stew, a zipper-lock plastic bag for coating the meat, and a saucepan for the polenta.
Can I make this stew ahead of time?
Yes, beef stew often tastes even better the next day as the flavors have more time to meld; simply reheat gently on the stove.
Is this a dairy-free recipe?
No, the polenta contains milk and butter, though the beef stew itself can be made dairy-free if served with a different side.
What provides the 'Swiss-Italian' inspiration?
The combination of a hearty beef braise (common in Alpine regions) with creamy polenta (a staple of Northern Italy) creates this regional fusion.
How much flour is needed?
You will need 1/4 cup of all-purpose flour for coating the two pounds of beef.
Can I substitute the red wine?
If you prefer not to use wine, you can replace it with an equal amount of additional beef broth and a tablespoon of balsamic vinegar for acidity.